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Chickpeas and Paneer in a Spicy Creamy Cashew Gravy

I was browsing through the starred items in my Google Reader the other day and came across this mouthwatering creamy chickpea and paneer dish from Sunita's Kitchen that I have been meaning to make for quite a while now. I usually visit my friend Basil on Saturday night and as he loves paneer as much as I do, I decided it was time to make this delicious-looking dish. As usual, I have modified the original recipe somewhat to suit my own preferences. Thanks for the idea Sunita!

If the winter blues are getting you down, this dish is certain to cheer you up. The only positive thing I can say about the snow is that it gives me a chance to get some exercise with all of the shoveling that needs to be done lately. I am especially eager for spring this year. Let the global warming begin!

Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, then cover and simmer for 1 to 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside.

Meanwhile, heat 2 tablespoons of the ghee, butter or oil in a large saucepan over medium heat. Add the paneer and fry for 5 to 10 minutes, stirring and turning frequently, until the cubes are browned on all sides. Remove with a slotted spoon and set aside.

Using a blender or a large mortar and pestle, make a green paste of the onions, garlic, ginger and fresh chilies. Add a bit of water if necessary to blend.

Soak the cashews in the cream or milk with the saffron for 30 minutes. Transfer to a blender or mortar and pestle, add the tomato, and process until the mixture is turned into a paste.

Cooking instructions:

Heat the remaining ghee, butter or oil in a large saucepan over medium heat. When hot, add the curry leaves of bay leaf, dried whole red chilies, cardamom pods, cinnamon stick, cumin seeds, mustard seeds and sugar. Stir for 1 minute or until the mustard seeds turn grey and begin to splutter and pop. Add the turmeric, ground cumin, chili flakes and cayenne to the pan, stir briefly, and then add the green onion and chili paste. Stir for several minutes until most of the liquid has evaporated.

Add the chickpeas and stir for another 5 minutes. Now add the cashew paste, fried paneer cheese, garam masala, parsley or coriander, and salt. Add 1 2/3 cups of water and simmer until the gravy is thickened, adding more water as necessary to achieve your desired consistency.

Serve hot with fresh cooked white rice or an Indian flatbread such as roti or naan.

I've been reading your blog for a little while but, this is the first thing I made. It was the most delicious dish my husband and I have eaten recently! I was wondering, do you have any paneer tutorials in your backlog? I've made it a few times and am not that happy with my results

I had to leave a note and a big thank you for an amazing recipe! My girlfriend and I can not think of a better curry that we have eaten before - This will be made again for sure - I can see this working very well with pumpkin also -

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.